We made the trifle and it was wonderful!
I made custard for the very first time (and it was amazingly light, fluffy and lovely), we used lots of lovely fresh berries (though I’d have used even more, and forgot a few of the things in the fridge – fresh figs, blueberries, etc), I forgot the jam layer (but we decided it wasn’t necessary as it would’ve made this even sweeter, and we liked the tartness of the fruit), we used lovely local Taswegian plum liqueur stuff instead of kirsch on the cake layer, we had to use bodgy bought cake for the bottom layer because we only decided to make the trifle at the last minute, but it was all GREAT.
Now I will have to make it with old sponge cake (for historical accuracy), or perhaps a dryer cake/bread base.
Follow the links from this photo on my flickr account to see a sort-of/abridged fewd bio.
pav, you’re the BEST! This recipe has convinced me trifle is worth my time: no jelly! No urky rum or cooking sherry! No sloppy custard! No runny cream! No canned fruit! YAY!
